I shared this Tortilla Soup on my Instagram Story a few days ago and had SO many requests to share the recipe!! I’ve made “Tortilla Soup” a million different ways before but usually in the crockpot, and usually with some kind of canned tomatoes. However, it never tasted like the authentic tortilla soup I had during a trip to Dallas years and years ago. So, I set out to make a soup and my rule was: NOTHING CANNED!
I wanted to create depth of flavor and not just throw in a bunch of taco seasoning in some chicken broth. I used dried guajillo chilis in this recipe because it is all I could find, but if you can get your hands on some pasilla chilis-they would be even BETTER in this!
This soup is also quite simple, but feel free to add a can of pinto beans (that’s what I did) and/or some corn! Hope you enjoy it!
Happy Eating! 🙂
Yield 2-4 Servings
3 tomatoes (Roma or On the Vine)
1 small yellow or white onion
2 jalapeños, stem & seeds removed
2 dried gaujillo chilis or 1 dried pasilla chili (soaked and covered in hot water for 30 mins.)
2 tsp garlic, minced
1/4 cup scallions, sliced
1/4 cup cilantro, chopped
3 cups vegetable or chicken broth
1 tsp paprika
2 tsp ancho chili powder
1 tsp cumin powder
1/2 tsp dried oregano (rubbed between your fingers)
Few Dashes Hot Sauce (I use cholula)
salt & pepper to taste
2-3 tbsp oil
Fried Tortilla Strips
- Preheat oven to 400 degrees Fahrenheit.
- Quarter the tomatoes and onions, and place on baking sheet along with the jalapeños. Drizzle with oil, salt, pepper and roast for 30-45 minutes. (roast until edges of onions/tomatoes begin to slightly char).
- Remove veggies from oven and place in blender along with gaujillo chilis (stem removed). Blend until smooth (add splash of water if needed).
- In a heavy bottom pot, over medium heat, add 2 tbsp of oil, garlic, scallions and cilantro. Cook for 1-2 minutes and add the ingredients from the blender. Add ancho chili powder, salt, pepper, cumin powder, paprika, few dashes hot sauce and continue to cook for 5-7 minutes, stirring constantly over medium/low heat.
- Add chicken broth and bring to boil. Simmer for 5-7 minutes.
- Remove from heat and garnish with shredded cheese, sour cream, lime wedges, cilantro, scallions and jalapeños!
Options: Add Pinto Beans and/or Corn or scoop of sour cream for a creamier soup